I few weeks ago I made this great recipe, Lavender Chicken Chili with White Beans, for the in-laws. I had planned to make it again this weekend but never got around to it.
So yesterday I modified it and made it in the crockpot. I think it actually turned out better this way.
Lavender Chicken Chili - Crockpot Version
1 lb great northern beans, rinsed and picked over
2 tbsp olive oil
2 medium onion, diced
4 cloves garlic, crushed
1 lb ground turkey
2 jalapeño, seeded and diced
1 tbsp ground cumin
1 tbsp lavender
1 1/2 tsp dried oregano
1 tsp marjoram
1/2 tsp savory
1/4 tsp cayenne pepper
dash of chipotle powder
6 cups chicken broth (or 3 cups chicken stock & 3 cups water)
2 lb boneless, skinless chicken breasts, diced
3 cups grated White Cheddar cheese, divided
salt and pepper to taste
Place beans in a large bowl. Add enough cold water so they're covered by 3 inches. Let soak overnight.
Heat a large skillet over medium heat. Add olive oil and warm thru. Add in ground chicken and brown, about 5 minutes. Add onion, garlic and jalapeno, sauteeing 2 minutes until fragrant.
Add contents of skillet to crockpot. Drain the beans and add to the crockpot as well. Add in cumin and spices thru chipotle powder and stir to combine. Add the broth, cover and cook on low for 6-8 hours.
Heat skillet over medium heat, add in olive oil. Add diced chicken breast to skillet and sautee about 5 minutes. Add cooked chicken to crockpot, turn heat to high, cover and cook another 45 minutes to an hour, stirring occasionally. Season to taste with salt and pepper.
Prior to serving, stir in 1 cup of the cheddar cheese, stirring until melted. Ladle into bowls and serve with various garnishes (remaining cheese, cilantro, salsa, lime wedges, etc.).